Description
This Easy Macaroni Casserole combines lean ground turkey with a medley of fresh vegetables, marinara sauce, and whole wheat pasta, baked to perfection with melted mozzarella cheese. It’s a hearty, nutritious, and flavorful dish perfect for a family-friendly dinner.
Ingredients
Scale
Protein and Vegetables
- 1 lb 93% lean ground turkey
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 medium red pepper, chopped
- ¼ cup finely diced celery
- ¼ cup finely diced carrots
- 1 cup sliced mushrooms
Liquids and Seasonings
- 1 (14.5 oz) can petite diced tomatoes, drained
- 2 cups marinara sauce (homemade or jarred)
- 2 cups water
- ½ tsp Italian seasoning
- 1 tsp Kosher salt
Other
- 8 oz mozzarella cheese, shredded
- 8 oz whole wheat elbow macaroni (uncooked)
Instructions
- Brown the Turkey: In a large deep non-stick skillet over high heat, brown the ground turkey until fully cooked, seasoning with a pinch of salt and breaking it into smaller pieces. Once cooked, set aside on a dish.
- Sauté Vegetables: Add olive oil to the same skillet, reduce heat to medium, and sauté the onion, red pepper, celery, and carrots until soft, about 6 to 7 minutes.
- Simmer Sauce: Return the turkey to the skillet, add mushrooms, diced tomatoes, marinara sauce, water, Italian seasoning, and kosher salt. Bring the mixture to a boil, then reduce heat to medium-low and let simmer for 20 minutes to blend flavors.
- Preheat Oven: While the sauce simmers, preheat your oven to 350°F (175°C).
- Assemble Casserole: Spoon enough of the turkey and vegetable mixture to cover the bottom of a 9×13 inch baking dish. Layer the uncooked elbow macaroni evenly over the sauce, then spoon the remaining sauce mixture on top. Sprinkle shredded mozzarella cheese evenly across the top.
- Bake: Cover the casserole with foil and bake in the preheated oven for 50 to 55 minutes, until the pasta is tender and the cheese is melted.
- Rest and Serve: Remove the casserole from the oven and let it stand, covered, for 15 minutes before serving to allow the flavors to settle. Divide into 6 servings.
Notes
- Ensure the pasta is evenly distributed to allow uniform cooking since it is uncooked before baking.
- Using 93% lean turkey keeps the dish lower in fat without sacrificing flavor.
- Drain canned tomatoes well to prevent excess liquid from making the casserole too watery.
- You can substitute mozzarella with a different melting cheese such as provolone or cheddar for variety.
- This casserole can be refrigerated and reheated for leftovers, making it a great make-ahead meal.
